FIELD DOCTOR Green Risotto (394g)

Whole short grain rice with fresh basil, peas, spinach, edamame, courgette and broccoli, topped with pecorino cheese + pine nuts. Low fodmap

• Recipe certified low FODMAP by Monash University
• Dairy free
  
• Gluten free
• 2 of 5 a day

Ingredients

Broccoli (11.4%), Whole grain rice (11.2%), Edamame (SOY bean) (10.2%), Soy Milk [SOY beans, water], Spinach (6.3%), Spinach, Courgette (5.1%), Extra Virgin Olive Oil, Peas (2.5%), Fennel, Italian Hard Cheese (MILK) [MILK Salt, Microbial Enzymes}, Chive, Tapioca Starch, Pine Nuts (0.8%), Herb Mix, Tapioca Starch, Basil (0.5%), Parsley Flat, Sea Salt, Lemon Zest, Celery Salt (CELERY)

For allergens, see ingredients, in BOLD CAPITALS. 

Manufactured on a site that handles FISH, SOY and MUSTARD.

This meal is not suitable for anyone with a garlic allergy. Whilst this meal does not contain garlic, Field Doctor uses low FODMAP garlic infused extra virgin olive oil (the garlic is strained out of the oil before used in cooking).

This meal is gluten free and suitable for coeliacs.

Heating instructions

Cooking from frozen:

Microwave

8 mins
Remove sleeve and pierce film with a sharp knife. Cook for 4 mins. Stir, and cook for a further 4 mins. Rest for 2 mins, check piping hot & enjoy!

Oven

Oven 195°C / 175°C Fan / Gas mark 5 50 mins Preheat oven. Remove sleeve and pierce film with a sharp knife. Cook for 50 mins, ideally on a flat baking tray, and then stir. Rest for 2 mins, check piping hot & enjoy!

Storage

Keep frozen below -18C and do not refreeze if defrosted.

Serving size: 394g